Tag Archives | Summer 2013 Recipes

TOMATO JAM

Makes 8–10 pint jars or 16 half-pint jars This is a great way to use tomatoes that are a bit too ripe or that you buy as “leftovers” from farmers or markets. It requires more time to cook down the tomatoes to get the right consistency but this only intensifies that great tomato taste. And […]

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WILD ONION AND LAMBS QUARTERS PIZZA

Prepared or store-bought uncooked pizza dough 1 batch lambs quarters and walnut pesto (recipe here) Cornmeal 2 cups shredded mozzarella cheese (freshly shredded is best) Wild onions, washed and trimmed to 2 inches from bulb Wild plant leaves such as chickweed, sorrel or purslane to garnish (optional) Preheat oven to 500°. Insert a pizza stone […]

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LAMBS QUARTERS AND WALNUT PESTO

1 cup lambs quarters leaves (can substitute spinach) ¾ cup olive oil ⅔ cup grated Parmesan cheese ⅓ cup walnuts 2 whole lemons, juiced 1 large garlic clove, peeled and minced 1 teaspoon sea salt ½ teaspoon cracked pepper Rinse and dry lambs quarters. Combine all ingredients in a food processor or blender. Pulse until […]

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